We always impress our guests when serving these individual beef wellingtons. We prepare the mushroom duxelles early in the day and keep it in the fridge until the evening when we are ready to start constructing these rustic little parcels. We like to serve these with buttery seasonal fresh vegetables and a big glass of red.
- 4 thick cut eye fillet steaks
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- 2 sheets of frozen puff pastry, thawed
- 1 egg beaten with 2 tsp water
- 1 tbsp unsalted butter
- 2 tbsp minced shallots
- 1/2 tsp minced garlic
- 125 g mushrooms, finely chopped
- salt + pepper to taste
- splash of dry white wine
- To make the mushroom duxelles, heat butter in fry pan over medium-high heat. Add minced shallots and garlic, cook for 30 seconds. Add the mushrooms, salt & pepper, reduce the heat to medium and cook, stirring, until liquid has evaporated and mushrooms caramelised. Add a splash of wine, stir and cook until liquid has evaporated. Remove from heat and let cool completely before using.
- Preheat oven to 180 degrees celsius. Line a baking sheet with baking paper. Season both sides of fillet with salt and pepper. Heat oil in a large heavy based fry pan over medium-high heat. Add the fillets and sear for one minute on each side. Transfer to plate to cool completely.
- Place puff pastry on lightly floured surface and cut sheets in half. Spread 1/4 of the mushroom duxelles on top of each fillet, pressing to flatten. Place 1 fillet, mushroom side down, in the centre of the puff pastry sheet. Using a pastry brush, glaze edges of the pastry with egg wash. Fold pastry over the fillet and press down edges to seal.
- Place wellies seam side down on the prepared baking sheet. Brush with egg wash over tops and sides. Bake for 20 minutes or until pastry is golden and brown. Remove from oven and let rest for 5 minutes before serving.
Note: If you wish, you can also add a slice of pate on top of the mushroom duxelles mix before wrapping in pastry.